On Sundays, I look forward to the slower and more relaxing pace of the day as the family is all gathered together under one roof. Cooking this Roasted Rosemary Garlic Chicken is perfect for a lazy Sunday. On Sundays there is always more time to cook a nice dinner with all the trimmings – maybe even a dessert for after the meal.
For this roasted chicken recipe, I decided to make a rosemary garlic chicken. This roasted rosemary garlic chicken fits perfect into Sunday dinner at home. Rosemary and chicken are just meant to be best friends with each other and I just have to have garlic in the mix too! I also added vegetables in the pan while the chicken was roasting. I always like to have potatoes and carrots.
It usually takes a couple hours to roast the chicken in the oven and you need to be nearby to lovingly spoon the juices over the chicken as it is cooking to ensure the meat is succulent and juicy. It is always worth the labor of love! I also enjoy having the chicken skin crisp up to golden brown while it is roasting. The whole house gets enveloped in the wonderful aroma of the chicken and herbs and the whole family will have content bellies!
Since it is also fall and squash is in season, I included acorn squash and Brussels sprouts. The vegetables roasted up nicely in the juices of butter, rosemary and garlic. They were very happy vegetables! Depending on the time of year, add your favorite root vegetables to the roasting pan with the chicken. My son-in-law who is not a big fan of Brussels sprouts or squash, really enjoyed them roasted in all the good juices and seasonings.
Read more guidelines about roasting the perfect chicken: Perfect Roast Chicken Recipe – Guidelines For Roasting Perfect Chicken.
- 1 (4-pound) whole roasting chicken*
- 1/2 cup butter, softened and divided
- Coarse salt
- 1 medium onion, chopped in half and then quartered
- 3 to 4 sprigs of rosemary plus 3 tablespoons finely-chopped rosemary
- 2 large carrots, chopped into 1 1/2-inch lengths
- 1/2 acorn squash, seeds removed, cut into 2-inch chunks**
- 1 1/2 cups Brussels sprouts**
- 1/4 cup olive oil
- 4 cloves garlic, minced
Remove the neck, liver, and gizzards from inside the chicken cavity and discard or freeze for later use. Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
Wash and dry the chicken, place on a plate, and put into the refrigerator, uncovered, for 1 to 2 days (this dries out the skin which will give a crisper skin after roasting). Be sure to remove the chicken from the refrigerator at least 2 hours prior to roasting, to bring down to room temperature.
Preheat oven to 425 degrees F.
Rub outside of chicken with 1 tablespoon of butter. Rub inside of chicken cavity with 1 teaspoon of butter and sprinkle cavity with salt. Place chicken, breast side up, in the roasting pan. Stuff inside of the cavity with onion chunks and rosemary sprigs. Arrange carrots, potatoes, squash, and Brussels sprouts in roasting pan around outside of chicken; set aside.
In a small saucepan over medium-low heat, melt together the remaining butter, olive oil, chopped rosemary, and minced garlic, stirring until combined, and then remove from heat. Using a large spoon, drizzle the rosemary-butter mixture over chicken and vegetables until the butter mixture is all used up.
Place the roasting pan with prepared chicken and vegetables in the preheated oven. Let cook for 15 minutes. After 15 minutes, open oven door, and turn down oven temperature to 350 degrees F. Baste the chicken and vegetables with the butter and juices in the bottom of the pan. Place an aluminum foil tent loosely over roasting pan to cover chicken. Bake for 1 hour, covered with aluminum foil, making sure to baste the chicken every 20 minutes with juices from the bottom of the pan.
After 1 hour of baking, open oven door; remove and discard aluminum foil tent. Bake an additional 1 hour, continuing to baste every 20 minutes (you will see the skin start to crisp up and turn golden brown) or until chicken is done when the thigh and breast registers an internal temperature of 165 degrees F. on your meat thermometer (juices will run clear when cut with the tip of a knife).
Remove chicken from oven and transfer to a cutting board, cover with aluminum foil, and let rest for 20 minutes. Place the cooked vegetables in the turned off oven to keep warm while cooked chicken is resting.
Cut chicken into serving pieces, place on the serving platter, and place vegetables along the sides. Drizzle pan juices on top of chicken.
Makes 4 servings.
* Choose a chicken weighing around 4 pounds. I prefer organic, free range chickens as I think they taste better.
** Ok to substitute your favorite vegetables to roast.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.